Ingredients

2 tbsp. dried lavender

2 Earl Grey tea bags

3 cups sugar

4 tbsp. unsalted butter, cubed and chilled

Instructions

Place lavender and tea bags in a bowl; pour 1 cup boiling water over and let cool to room temperature. Strain into a 2-qt. saucepan and add sugar; bring to a simmer over medium-high heat. Cook, without stirring, until amber colored, about 20 minutes. Remove from heat and whisk in butter. Let cool slightly before serving.